Salmon in the oven with fennel, Orange and Kalamon Olives

Ingredients :

Directions:

Preheat the oven to 200 °.
Remove the green stems from the fennel, cut in half and cut into approximately 0.5 cm slices. blanch in salted water for 5 minutes, drain and rinse immediately under cold water.
Peel the orange and cut into thin slices
Arrange the fennel, red onion and orange in an oven dish.
Put the salmon fillets on top and sprinkle the Kalamon Olives from Samos around.
Sprinkle with black pepper, sea salt and the fresh herb.
Put in the oven for 10 minutes
Finish with a few tufts of the herb you chose.
Many thanks to Ronny for this recipe !
Markou Olive oilSalmon in the oven with fennel, Orange and Kalamon Olives

Lamb with Orange in the oven

Ingredients: 

– Lamshoulder with bone
– Markou Samos olive oil with garlic
– Fresh rosemary
– 1 orange
– Mustard
– Honey
– (option) Metaxa
– Markou Samos olive oil with orange

Directions :

Pour some of Markou Samos olive oil with garlic  in the meat, add salt and pepper.
Prepare the topping : mustard, honey, Metaxa and Markou Samos olive oil with orange . Mix everything with a fork.
Put ‘a bed’ of fresh rosemary in a large tray and put the meat on top.
Pour the topping generously over the meat.
Wash the orange and Make thick slices (1 cm). Put the slices around the meat.
Place the tray in the middle of the pre-warmed oven (I prefer at 160° and let it slowly cook). Put the juice over the meat every 15 minutes.
The meat is ready when it comes off the bone very easily.
Serve with aubergines with tomatoes and feta in the oven and kritaraki.
Use the sauce to put over the meat when serving.

Many thanks to Ronny for this recipe !
Markou Olive oilLamb with Orange in the oven